Monthly Archives: June 2013

Where Did the Time Go??

IMG_3436

I bit off a little more than I could chew this school year. I, once again, fantasized that I was Wonder Woman. I truly believed that I could travel with and support my insanely busy husband, enroll in a heavy-duty writing/research course, manage a gaggle of teenagers (hosting an Italian student for her high school junior year, with my own offspring now being one college freshman and two more juniors in high school), function as a successful Athletic Booster President and Cross Country Booster Rep at our local high school, and still blog about food/recipes. Well, as you can see, something had to give. Sadly, it was the last: my blog. If I didn’t chuck something out of our moving vehicle we call home, we would still be wading through rivers of laundry and new life forms would surely have been discovered in our refrigerator.

The school year is wrapping up and I’m beginning to see the proverbial light at the end of the tunnel. I will have a much needed break from my non-paying full-time job as Athletic Booster Pres (for a few weeks anyway), and our Italian student (sadly!!!!!) is leaving next Wednesday. The twins (juniors) and my oldest boy will be working this summer so I will have some time to write, travel, and snap some photos. It’s not that I haven’t been doing mucho cooking this year for my family and friends, but just haven’t had the energy to do the extra work needed for a blog. Last weekend we had a farewell party for our Italian student and I made some pretty delicious dishes, but didn’t have a moment to put a damn one of them on paper.

We have some interesting travel plans this summer and this coming fall.  It’s my intention to work some of our culinary experiences into the blog and share our travel with you. In July we will be heading to Singapore for a week and we have dinner reservations at a few interesting places. We will also be renting a house on the Vineyard for a few weeks this summer and we’re sure to have some great food experiences there, too!

This weekend I’m heading back to Massachusetts to say a final goodbye to my beloved grandparents and their home. They passed away within 4 weeks of one another and it’s been very difficult being so far away. My amazing comedic grandfather (lovingly referred to as Bupup) passed away just a few weeks ago and although we were at such a distance, the day before he died I was able to talk with him about some wonderful memories and experiences that we shared while I was growing up. I was blessed that I was able to live with them and experience them as parents, too. In honor of Bupup, I’m going to repost a blog that I wrote about his delectable scrambled eggs. They’re just the bees knees!

Here’s the post: Food Nostalgia

For about a month now, I’ve been an uneasy passenger in the “kids’ car” while my 16- yr. old daughter, Monica, learns how to drive. Anyone who has the task of teaching their teenager how to drive knows that virtually every moment you’re riding shotgun is a moment filled with terror, regardless of how well they may be doing. My older son, Jeffrey, and I had our share of exasperated moments in the car when I was “instructing” him. Thankfully, Monica seems more open to accepting “constructive” criticism without getting hot under the collar. The mood in the car with Monica is much more relaxed, and the music much more fun!

This past Saturday morning Monica was driving me downtown. Before we left the driveway she turned on the radio and set the station to KJazz 88.1.  KJazz broadcasts swing music from 6 a.m. to 10 a.m. every Saturday and Sunday morning. It’s been a very long time since I’ve listened to swing and I was instantly transported back to my grandparent’s kitchen watching my grandfather make my breakfast before school (I was lucky enough to live with them in my early years of elementary school).

My grandfather, Bupup, has some special dishes in his repertoire, but I’m particularly fond of his farm-fresh scrambled eggs (sadly, he no longer cooks). I know what you’re thinking, “Wow, scrambled eggs, woopty-do!” However, after much thought this week I came to the conclusion that there are many ingredients that make up an exceptional food experience. First of all, I would drive over to the farm with my grandmother to buy the eggs, straight from the farmer. Or sometimes their kind neighbor Russ would come calling with an extra basket of eggs he just couldn’t use up fast enough. The smiling farmer, and sometimes Russ, were the first important ingredient of those special scrambled eggs.

The second special ingredient was the time I got to spend alone with Bupup. In the winter it’d be dark outside and Bup would have the wood stove red-hot before my slippers hit the floor. The pan of water standing on top would be emitting a steady stream of vapor. I’d climb into my favorite chair and watch Bup get the eggs ready. He’d ask me about this and that while whisking the eggs into a golden froth.

The third special ingredient was the music. If we had extra time before the bus arrived, Bupup would have me stand on the top of his feet while he held my hands as if we were waltzing. We would dance around their small kitchen like we were Fred Astaire and Ginger Rogers. If only I could go back in time and relive those moments again. I’d be happy with just a few seconds of it.

The final special ingredient was, of course, Bupup. I’m sure you’ve all figured out what an amazing guy he is without my uttering another word. I’ve been blessed to call him my grandfather.

Anyway, here’s Bup’s recipe for scrambled eggs. Try to think about the extra-special ingredients Bup added to the recipe as you gobble them up. Perhaps the recipe will taste even better!

Ingredients (serves 1, or 2, it depends on how hungry you are!):

  • 3 eggs
  • 1/4 cup heavy cream
  • 1 tablespoon of butter
  • salt and pepper to taste
  • 1 saucepan (a frying pan will brown the eggs and dry them out)

Break up the butter with your fingers and drop it into the bowl.

Add the eggs and cream and a pinch of salt/pepper.

Scramble it all together until it’s well combined. Place your heat on medium and add the eggs.

Using a wooden spatula, slowly move the eggs around the pan. As soon as you have your first curd, turn down the heat.

What are your fondest food memories? I hope this blog post triggered some great ones.

“What keeps me motivated is not the food itself but all the bonds and memories the food represents.” Michael Chiarello

Ciao!

April